3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Serves about 10
* 1 teaspoon chili powder
1 pound boneless beef top sirloin steak (about 3⁄4 inch thick), all visible fat discarded
2 tablespoons snipped fresh Italian or flat-leaf parsley
2 medium garlic cloves, minced
1⁄2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
2 cups vegetable medley (such as green beans and sliced yellow bell peppers)
1⁄4 cup dry red wine (regular or nonalcoholic)
1 1⁄2 pounds red potatoes, steamed
Directions:
1. Cut the steak in half lengthwise. Cut crosswise into 1⁄2-inch thick strips. In a medium bowl, combine the steak, parsley, garlic, and pepper, tossing to coat. Set aside.
2. Cut the onion into 1⁄4-inch slices; separate into rings. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion. Cook for 3 to 5 minutes, or until crisp tender, stirring constantly. Transfer to a serving platter; keep warm.
3. In a medium saucepan, steam the vegetables until crisp tender. Meanwhile, in the same skillet, cook the steak over medium-high heat for 2 minutes, or until the surface is no longer pink, stirring constantly. Place the steak on the onion.
4. Add the wine to the skillet, scraping to dislodge any browned bits. Stir until the bits are dissolved and the liquid thickens slightly. Pour the sauce over the beef and onion. Serve with the vegetables and potatoes. Makes 4 servings.
